Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Weekly Garden Thread - August 28-September 3, 2021 [Yes We Can! Edition]
August 28, 2021 | Diana in Wisconsin/Greeneyes

Posted on 08/28/2021 6:13:03 AM PDT by Diana in Wisconsin

The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.

It is impossible to hijack the Weekly Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.

NOTE: This is a once a week Ping List. We do post to the thread during the week. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time!


TOPICS: Agriculture; Food; Gardening; Hobbies
KEYWORDS: garden; gardening; good; hobbies
Navigation: use the links below to view more comments.
first 1-2021-4041-6061-79 next last

1 posted on 08/28/2021 6:13:03 AM PDT by Diana in Wisconsin
[ Post Reply | Private Reply | View Replies]

To: 4everontheRight; Augie; Apple Pan Dowdy; Aevery_Freeman; ApplegateRanch; ArtDodger; AloneInMass; ...

2 posted on 08/28/2021 6:17:47 AM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust post-Apocalyptic skill set. )
[ Post Reply | Private Reply | To 1 | View Replies]

To: Diana in Wisconsin

I am in “prep mode.”


3 posted on 08/28/2021 6:20:42 AM PDT by left that other site (If you do not stand firm in your faith, you will not stand at all. (Isaiah 7:9))
[ Post Reply | Private Reply | To 2 | View Replies]

To: Diana in Wisconsin
Not even close to any surplus but after a July with only about sunny 7 days and an August with frequent rain then including a hurricane, then with warmth and sun the plants have started to rarely grow, praise God. Only about 150 tomatoes (almost all cherry) so far, and the butternut squash has taken over! Bullies! Thank God for the space and what we can do with it in a city of about 20,000 souls per mile.

Mid_L.8-28-21

Mid_R.8-28-21.jpg

Back_8-28-21

4 posted on 08/28/2021 6:23:54 AM PDT by daniel1212 ( Turn to the Lord Jesus as a damned+destitute sinner, trust Him to save + be baptized + follow Him!)
[ Post Reply | Private Reply | To 2 | View Replies]

To: daniel1212
Edit: "then with warmth and sun the plants have started to rarely REALLY grow!"
5 posted on 08/28/2021 6:26:00 AM PDT by daniel1212 ( Turn to the Lord Jesus as a damned+destitute sinner, trust Him to save + be baptized + follow Him!)
[ Post Reply | Private Reply | To 4 | View Replies]

To: daniel1212

Finally! Happy for you! It’s looking as good as previous years, actually.

Funny how Nature seems to always catch up! :)


6 posted on 08/28/2021 6:28:22 AM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust post-Apocalyptic skill set. )
[ Post Reply | Private Reply | To 5 | View Replies]

To: Diana in Wisconsin

National Center for Home Food Preservation(Canning, Curing, Drying, Fermenting & Pickling) https://nchfp.uga.edu/publications/publications_usda.html

One publication there is the Complete Guide to Home Canning. Another reliable source are the blue book of canning cookbooks. Anything from a modern testing kitchen with food safety test equipment is trustworthy. Those old canning recipes from 1930, not so much. Misc recipes found on the web, nope. Botulism is real and real dangerous.

One general rule is that you can pressure can most things at 15 lbs for 90 minutes however altitude matters but you’ll learn about that in the USDA complete guide to canning. No ingredients that swell should be used in a recipe, rice, pasta etc. Those can be added after opening the jar and while making the meal.

Head space is important. That would be the air gap at the top. 1/4” 1/2” 3/4” & 1” are generally used but it depends on canning jar size and food being canned.


7 posted on 08/28/2021 6:29:31 AM PDT by Pollard (#*&% Communism)
[ Post Reply | Private Reply | To 1 | View Replies]

To: daniel1212
From May 15:

Front-Bushes.5-15

8 posted on 08/28/2021 6:29:36 AM PDT by daniel1212 ( Turn to the Lord Jesus as a damned+destitute sinner, trust Him to save + be baptized + follow Him!)
[ Post Reply | Private Reply | To 4 | View Replies]

To: left that other site; All

I’ve gotten a lot canned so far (pictures later) and I have bags of chopped veggies in the freezer for when I get motivated to do some more. So far I have made & canned:

Salsa
V-8 Juice
Tomato Soup
Bloody Mary Mix (V-8 Juice, but with Horseradish & Hot Sauce!)
Dehydrated ‘Juliet’ Tomatoes with Italian Seasoning
Dilly Beans

Still planning on:

More Salsa
More Tomato Soup
More Dehydrated tomatoes
Lemony Kale Pesto

I have plenty of jars for the pesto, but I need to take inventory to see how much more I can ‘can’ based on what I have on hand. More jars shouldn’t be an issue; seems THAT supply chain has caught up at my local Walmart and Farm & Fleet.

I REALLY over-did it on tomatoes this season because LAST season was just horrible for production - wet, wet, wet all growing season. Luckily, I have plenty of neighbors that will eat up/use my surplus.

I haven’t told them yet just how many winter squash and pumpkins I’ll have. ;)

Picking Sweet Corn today! :)


9 posted on 08/28/2021 6:36:04 AM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust post-Apocalyptic skill set. )
[ Post Reply | Private Reply | To 3 | View Replies]

To: Diana in Wisconsin

Morning all, things are winding down in the garden and keeping steady in the kitchen. Tomatoes almost done, still have some San Marzano and Sabres left. Pulled stakes on some and pulled plants, threw them in the firepit because we did have some fungus this year. Canned sauce in quarts with whole peeled San Marzanos inside 9-10 in each quart. Canned 3 times. Also dehydrated 3X and will have one last one from the looks of it. Took the soaker hose down to the barn. Still picking broccoli second growth is finally coming on strong, those chinese long beans, I get a handful every other day from just 6 or 7 vines up a pole. Have eaten lots and steamed and froze in foodsaver bags. Got corn from our favorite stand, so sweet. We cut the kernels off and vacuum seal raw, in the middle of the winter it tastes so sweet and fresh, we just warm up with a little butter. Also have tons of italian basil. Hubby made pesto once. I made mozzarella 3 X already and we have enjoyed it with sliced tomato and basil with a little Ken’s Northern Italian Dressing, Yum!
Still picking raspberrys from new plants put in this spring, we weren’t expecting any and have probably picked enough for a pie. We swear that Chicken Soup for the Soil made a marked difference on our veggies- much bigger yields. Waiting on some ripe peppers and we still have lots of thyme. Picking a second crop of romaine. All in all a wonderful garden this year. Wishing you all the best!


10 posted on 08/28/2021 6:48:46 AM PDT by MomwithHope (Forever grateful to all our patriots, past, present and future. )
[ Post Reply | Private Reply | To 9 | View Replies]

To: Diana in Wisconsin
Hello to All!

Things are heating up again in Southern California as it always does the last two weeks of August and into the first of September - hot temps and hot winds - mid 90s for days on end, 97 today, tomorrow and Monday.

Not good for gardens...

Trying to keep everything from drying and/or burning up.

Lucifer Lily moved to a shady area, which it seems to prefer:

74-BC5-FB5-1-F68-4-C76-964-C-D9-DF47-F89454-1-105-c

Figs are exploding in the heat - I mean actually exploding!

E9-BF5122-F7-EE-4-DD8-8917-AF716-CD02-E42-1-105-c

Penstemon from my "native plants" garden:

136-AAA85-6-E1-E-41-DA-A67-D-D03-EBB5-EABDB-1-105-c

Shady area in the front yard, plumerias and vincas:

3-CA362-DB-C846-40-D5-9696-EE114-DB51855-1-105-c

And finally:

Happy Back to School (and so glad I'm retired!):

8-C000-EE8-B664-48-D1-A7-AB-767815-D974-D1-1-105-c

Happy Gardening!

11 posted on 08/28/2021 7:00:41 AM PDT by Bon of Babble (Rigged Elections have Consequences)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Diana in Wisconsin

“Lemony Kale Pesto” sounds intriguing.


12 posted on 08/28/2021 7:32:12 AM PDT by left that other site (If you do not stand firm in your faith, you will not stand at all. (Isaiah 7:9))
[ Post Reply | Private Reply | To 9 | View Replies]

To: All
Cabbage Harvest was a whopper this season! Looks like a LOT of Sauerkraut canning ahead for me...


13 posted on 08/28/2021 7:43:11 AM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust post-Apocalyptic skill set. )
[ Post Reply | Private Reply | To 11 | View Replies]

To: Bon of Babble

Beautiful Figs !!!! I’m sending Lady Bender out to buy some for me this morning


14 posted on 08/28/2021 8:00:56 AM PDT by tubebender
[ Post Reply | Private Reply | To 11 | View Replies]

To: Diana in Wisconsin

Thanks for the ping. Not much going on here. Got a few herbs still going. Very poor harvest this year. Leaves on trees are turning yellow and falling off the trees.

Persimmons should be ripe soon. Time to get the beds ready for the Wheat, rye, and cover crops. And garlic when it arrives.


15 posted on 08/28/2021 8:22:33 AM PDT by greeneyes ( Moderation In Pursuit of Justice is NO Virtue--LET FREEDOM RING)
[ Post Reply | Private Reply | To 2 | View Replies]

To: Diana in Wisconsin

I made apple butter and peach butter and canned it last weekend. I am going to make more apple butter this weekend.

Today I have the dehydrator going with mixed veggies, tomatoes, and broccoli.

I will also can some hamburger and pork tomorrow.


16 posted on 08/28/2021 8:29:13 AM PDT by greeneyes ( Moderation In Pursuit of Justice is NO Virtue--LET FREEDOM RING)
[ Post Reply | Private Reply | To 9 | View Replies]

To: Diana in Wisconsin

I just filled my huge dehydrator with red sweet peppers for making paprika.
11 large stainless steel trays are all full. I cut them into half inch squares to speed up the drying.

Last week I finished making several quarts of dried tomatoes using an Italian heirloom variety special adapted for that role. It takes a lot of tomatoes to make a couple dried quarts. I am going to make tomato powder that I use in place of tomato paste.


17 posted on 08/28/2021 9:27:06 AM PDT by Doctor Congo
[ Post Reply | Private Reply | To 1 | View Replies]

To: Bon of Babble

How do you preserve the figs? I have been thinking about getting a fig from the Stark brothers.


18 posted on 08/28/2021 9:28:16 AM PDT by greeneyes ( Moderation In Pursuit of Justice is NO Virtue--LET FREEDOM RING)
[ Post Reply | Private Reply | To 11 | View Replies]

To: greeneyes

I don’t preserve the figs - I give them away to family and neighbors - my grandparents used to dry them on tables.

My daughter has expressed interest in making fig preserves - but she’d better come and get them quickly because with the heat they won’t last much longer.


19 posted on 08/28/2021 9:49:50 AM PDT by Bon of Babble (Rigged Elections have Consequences)
[ Post Reply | Private Reply | To 18 | View Replies]

To: Diana in Wisconsin

Now is the time of the year when I start drying for powders and chopping for sauces and pickles.


20 posted on 08/28/2021 10:06:52 AM PDT by Oshkalaboomboom
[ Post Reply | Private Reply | To 1 | View Replies]


Navigation: use the links below to view more comments.
first 1-2021-4041-6061-79 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson